The influence of fat substitution with κ-carrageenan, konjac, and tragacanth on the textural properties of low-fat sausage-Reference-Cited by-同舟云学术

The influence of fat substitution with κ-carrageenan, konjac, and tragacanth on the textural properties of low-fat sausage

Published:2018-04-16 Issue:4 Volume:6 Page:1015-1022
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Atashkar Mehdi¹,Hojjatoleslamy Mohammad¹^ORCID,Sedaghat Boroujeni Leila²

Affiliation:

1. Department of Food Science and Technology; Shahrekord Branch; Islamic Azad University; Shahrekord Iran

2. Department of Food Science and Technology; Science and Research Branch; Islamic Azad University; Tehran Iran

Publisher

Wiley

Subject

Food Science

Reference29 articles.

1. Effects of two Iranian species of tragacanth (Esfahan, Esfarayen) on rheologic characteristics of mayonaise sauce;Alemzadeh;Iranian Journal of Nutrition Science and Food Technology,2010

2. Influence of carrageenan addition on turkey meat sausages properties;Ayadi;Journal of Food Engineering,2009

3. The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters;Candogan;Meat Science,2003

4. The influence of carrageenan on the properties of low-fat frankfurters;Cierach;Meat Science,2009

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